*** ******** ***** *****

Vine Grove, KY *****

270-***-****

adyufw@r.postjobfree.com

COREY HARRIS

Objective: To obtain an exciting and challenging position as a Customer Service Representative utilizing 26 plus years of experience in Food Service, Customer Service and Quality Control.

Summary: I have 20 years of experience, including as a Contracting Officer Rep, as a Senior Food Service Advisor and as a Senior Food Operations Manager in industries including Health Services.

Professional Accomplishments:

Food Operations Manager for the Dept. of Juvenile Justice, Elizabethtown, KY 2015- 2017

Prepares and Serves Food In a Djj Facility. Supervises and Coordinates the Work of

Juveniles Assigned to Kitchen Duties.

Instructions to Juveniles Assigned to Kitchen Duties.

Prepares Food and Provides General Cooking. Coordinates/ Provides Kitchen Skill

Cleans Kitchen and Dining Room Area. Stores Cooked Food According to Health

Guidelines and Requirements. Ensures Non-Perishable Items Are Secured and Stored

Properly.

Stocks Food Supplies; Checks Food Storage and Dishwasher Temperature Gauges Daily

to Ensure Proper Guideline Operations. Operates Equipment In Kitchen and Dining

Room Areas.

Prepares Production Records and Commodity Reports for Supervisors and Conducts

Safety Count of Silverware.

Attends Trainings, Staff Meetings, Job Specific Workshops, Etc.

Food Service Associate, The Brook Hospital, Louisville, KY 2015-2015

Assisted the Chef in preparing meal trays for over 120 patients and ensured that the meals prepared had an attractive and tasteful appearance.

Interacted well with patients in the serving line providing good customer service and offered assistance when needed.

Followed cleaning and sanitation standards of the dining room and food preparation areas daily.

Utilized portion control guidelines when preparing and serving food.

Reported any equipment malfunctions immediately to the Chef/ Dietary Director.

Assisted with ordering of supplies and equipment as needed

De-escalate critical patient situations that arose

Excellent written and verbal communication skills

Quality Control Manager, River City Fort Knox, KY 2013-2014

Worked with the Government’s Quality Assurance Team to see that the Government is fully satisfied with the performance of the contractor at all times.

Conducted employee training classes in safety, sanitation, food handling, nutrition, menu planning, equipment maintenance, and energy conservation.

Assisted the Quality Control Officer in creating/updating Standard Operating Procedures (SOP’s).

Conducted daily quality control inspections (Random & Scheduled); prepared and submitted reports of the inspection findings to the Quality Control Officer.

Investigated employee accidents and completed accident reports.

Assisted with ordering of supplies and equipment as needed.

Work in a fast-paced environment providing exceptional customer service while acting as the face of the Military community.

Completed all case documentation in an accurate and timely fashion.

Senior Food Service Advisor, Fort Hood, TX 2012 – 2013

Performed managerial duties with emphasis on servicing, equipment, personnel, budget, and rations for 2 military dining facilities on Fort Hood of full food services and dining facility attendant services.

Proficient in contract terms and policies for a civilian-based dining facility in a military environment.

Direct liaison between employees of assigned facilities and Contract Manager.

Proficient in military regulations with emphasis on TB MED 530, DA Pam 30-22 and FM 10-23-2 in support of Full Food Servicing and Dining Facility Attendant services for assigned areas.

Managed and directed a large employee base of individuals with disabilities and ensured all regulations and requirements were complied with and accessible in support of their employment.

Responsible for preparation and maintenance of schedules for all personnel assigned to my assigned facilities, as well as maintaining and monitoring each individual’s personnel payroll time through the use of company’s E-Time timekeeping system.

Ability to prioritize and multitask.

Senior Food Operations Manager, U.S. Army, Korea 2011-2012

Supervisor for military dining facility of 40-50 assigned personnel providing food services for 800 individuals per meal servicing period.

Proficient in managing applicable supply systems, inventory issuance and control, office administration and records maintenance.

Implemented and coordinated special Dining Facility events in support of traditional holidays, cultural milestones and events involving military protocol resulted in award of Best Dining Facility/Thanksgiving honors.

Prepared personnel scheduling of all personnel.

Provided monthly and yearly employee evaluations of job skills and job performances. .

Performed random and scheduled quality control evaluations for 5Food Service Supervisors and 10 Korean Nationals.

Effectively maintained 100% accountability of dining facility equipment to include maintenance and flawlessly managed a yearly $600,000 dining facility budget.

Single handedly taught the annual food handler class and administered exams to 20 Food Service Soldiers with 100% first time passing rate.

Enabled the dining facility to save $1,500 per month by developing a unique ordering template with emphasis on tracking and conserving daily operating supplies.

Platoon Sergeant/Contracting Officer, U.S. Army, Camp Leatherneck, Afghanistan 2009 – 2011

Contracting Officer Rep. for multiple dining facilities within Afghanistan on Camp Leatherneck, proficient in a wide range of operations management and supervisory responsibilities, training & development, counseling and personnel evaluations and accountability of several million dollars in inventory of dining facility equipment.

Direct liaison between individual dining facility managers and battalion command staff.

Designed and implemented cohesive On-The-Job (OJT) training programs covering all aspects of food preparation and servicing resulting in the increase of cook personnel productivity and quality.

Developed and initiated Standard Operating Procedures (SOP) in safety, energy, and security.

Performed weekly and monthly evaluations of dining facility operations to ensure adherence to military regulations and policies.

Senior Food Operations Manager, U.S. Army, Fort Knox, KY 2007 - 2009

Performed managerial duties in a Level II, medium custody corrections facility, responsible for providing wholesome and nutritional meals to over 180 prisoners.

Trained 45 prisoners in food service duties and oversaw their performance as assistance to the Army Food Service personnel.

Supervised multiple prisoners enrolled in the United States Department of Labor Apprenticeship Program for Cook, Hotel and Restaurant.

Preformed duties as a member of the Fort Knox Regional Corrections Facilities Discipline and Adjustment Boards.

Managed the food service section through the Army Corrections Command Technical Assistance Visit (TAV), integral in the facility obtaining a 92% rating on the TAV.

SKILLS

A Level Army Budgeting, Counseling, Inventory Management, Korean, Management, Office Administration, Operations Management, Payroll Processing, Personnel, Policy Analysis, Quality Control, Safety, Scheduling,

Sop, Supervisory Skills, Technical Support, Training Programs Unique, First Aid and CPR Qualified.

EDUCATION

ServSafe Certification National Restaurant Association 2013

Educational Foundation Certified until 2018

Certificate of Completion Food Service Management Course 2011

Seoul, Korea

Senior Leadership Course Fort Lee, Virginia 2008

John Marshall High School Cleveland, Ohio 1985

References are available upon request.

Disabled Veteran

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